Vietnamese rice noodles
Let's make delicious Vietnamese rice noodles.
3 serving
Within 60 minutes
마이드림
Ingredients
  • Broth
    7paper cup
  • Beef
    80g
  • Host
    2handful
  • Rice noodle
    3serving
  • Master
    little
  • Korean style soy sauce
    2TS
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/5
Prepare the beef stock, cut the beef tongue and coriander, and wash the bean sprouts clean.
STEP 2/5
Soak the meat in boiling water for a while and drain the blood out.
STEP 3/5
Boil rice noodles in boiling water so that they don't get soggy and rinse them in cold water.
STEP 4/5
Add blanched beef to the brisket stock, season with soy sauce and salt, and grind pepper. There are spices in Vietnamese pho, but I skipped it because there were no spices.
STEP 5/5
Put the broth and beef in a bowl of noodles.. If you put bean sprouts and coriander on top, it's done! If you cut Cheongyang red pepper and red pepper, it's more fragrant and doesn't look good, so I skipped it. It's not original, it's black rice noodles.
Making beef broth: Cut brisket into appropriate sizes, soak it in cold water, pour it in a pot, boil it over high heat, remove all the bubbles, reduce the heat, and soak it over low heat for more than 2 hours to make the soup taste strong.
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